Halloumi burger with cranberry and maple sauce and lettuce
Preparation
Use a food processor or hand blender to puree the cranberries and all other ingredients for the sauce except the black cumin. Add the black cumin to the sauce. Preheat the Tepan to 210 degrees then smear with a little cooking oil using the spatula. Use one zone to fry the halloumi on both sides until golden brown, then remove from the Tepan. In the other zone, briefly fry the burger buns cut-side down. Build the burger: start with the burger bun base, add a layer of sauce followed by the lettuce leaves, halloumi, more sauce and finally the bun lid. Serve while still hot.
For two people
- 2 wholemeal or spelt burger buns
- 1 piece of halloumi, halved lengthwise
- Romaine lettuce leaves
For the sauce
- 70 g dried cranberries
- 1 generous pinch of chilli
- 1 tsp black cumin
- 1 tbsp red wine vinegar, 1 tbsp maple syrup, 3 tbsp water, 2 tbsp oil, salt and pepper
